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Peruvian Garlic and lime rub Recipe

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This recipe for Peruvian Garlic and lime rub is from The Tiefenback Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For four pounds of meat:
3 T olive oil (though canola would be fine)
1/4 c lightly packed fresh mint or similar
2 T kosher salt
6 medium garlic cloves, peeled
1 T ground black pepper
1 T ground cumin
1 T sugar
2 t dried oregano
2 t finely grated zest of 2 limes
1/4 fresh lime juice
1 teaspoon minced habanero chile (you know I used more)
Directions:
Directions:
Add oil and then everything else to the blender. I didn't mince chile or oregano as the recipe called for, I just dumped and whirred.
Handle this carefully. I used two seeded peppers and it was potent raw.

Rub this onto pork or onto and under the skin of chicken pieces. (recipe called for a 4 lb whole chicken to be cooked upright on a rack) I used thighs on a cooling rack over a jelly roll pan.
Bake at 350 until almost done. Turn on broiler and sear the surface.
Personal Notes:
Personal Notes:
AMAZING. We all thought this would go well for meat for tacos etc. I plan to use the leftovers for white chicken chili. I used fresh mint and sage and omitted the oregano. Gotta use what you got. Posted June 1, 2016

 

 

 

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